Broccoli and Chickpea Tacos

Serves: 2 

Chickpea1 canrinsed
Broccoli1 mediumchopped
Oilas needed
Saltto taste
Cumin powder1/2 tsp
Coriander powder1/2 tsp
Za'atar2 tsp
Red chili powder1/2 tsp
Avocado1 mediumsliced
Jalapeno1 largesliced thinly
Maple syrup1 tbsp
Vinegar3 tbsp
Yogurt3/4 cupno water
Garlic1 smallshredded
Lemon zest1 tspas needed
Lemon juice1/2 tbspto taste
Cumin powder1/4 tsp
Coriander powder1/4 tsp
Saltto taste
Pepperto tastewhisk well

  • Preheat oven to 400F. Meanwhile toss the chickpea with oil, salt, and spice powders
  • Toss broccoli with oil, salt, and pepper on a separate sheet
  • Roast both trays at 400F on convection for about 20 - 25 minutes, and rotate trays in between. 
  • Keep an eye on broccoli if it starts to burn before the chickpeas are done.
  • Mix maple syrup, vinegar, jalapenos with a pinch of salt and set aside
  • Mix all the ingredients for yogurt sauce and set aside
  • Assemble tacos with sliced avocado, chickpea, and broccoli filling, pickled jalapenos, and yogurt sauce. Serve with chips

Can also be served on top of toast, with bread, or over a bowl of grains (quinoa, fada, etc.)